CN104256831A - 一种茯苓固态发酵型饮料及其制作方法 - Google Patents
一种茯苓固态发酵型饮料及其制作方法 Download PDFInfo
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Abstract
本发明属于发酵饮料制备领域,具体的说涉及一种茯苓固态发酵型饮料及其制备方法。该方法以小麦为茯苓固体培养基原料,接种茯苓,然后取出已长满菌丝体的固体培养基,粉粹,即为茯苓发酵菌质,然后通过加水匀浆、酶解、糖化,制作茯苓固态发酵型饮料,通过该方法制得的饮料具有很好的保存效果与口感。饮料含有大量人体所需的蛋白质、微量元素等人体必需的营养物质,由于发酵后的酸度,只需调整其中的糖度即可有良好的口感,不需要添加人工色素、防腐剂等物质。制备好的饮料在不添加任何具有防腐功能的添加剂情况下具有很好的保存效果。
Description
技术领域
本发明属于发酵饮料制备领域,具体的说涉及一种茯苓固态发酵型饮料及其制备方法。
背景技术
目前国内外市场上所流通的饮料,大多数为进行添加浓缩液的调配型饮料,完全依靠柠檬酸以及蔗糖类添加物调整口感,主要成分为糖、人工色素、香精和防腐剂,几乎不含蛋白质、微量元素等人体必需的营养物质,常喝会对人体产生一定的伤害。因此天然发酵型饮料越来越受到大家的追捧与喜爱,如通过牛奶进行乳酸发酵的酸奶。
茯苓为多孔菌科真菌茯苓的干燥菌核,多寄生于马尾松或赤松的根部。茯苓是医家常用药物,茯苓药性缓和,能益心脾、利水湿、补而不峻、利而不湿,既能扶正又能祛邪,在我国医药宝库中占有非常重要的地位。
茯苓本身就具有良好的功效,同时大众对茯苓具有很高的认知程度,因此对茯苓饮料也会具有较强的接收能力;所以茯苓饮料具有很高的发展潜力。同时小麦中也含有人体所需的大量营养物质,与茯苓相辅相成。在现今社会人们崇尚环保自然,绿色健康食品的氛围下,采用小麦栽培料栽培茯苓并制成饮料,具有巨大的开发潜力。
发明内容
本发明的目的是提供一种茯苓固态发酵饮料及其制备方法,该方法制备好的饮料具有很好的保存效果与口感。
为了实现上述目的,本发明采取了以下技术方案:
本发明首先提供了一种茯苓固态发酵型饮料的制作方法以小麦为茯苓固体培养基原料,接种茯苓,然后取出已长满菌丝体的固体培养基,粉粹,即为茯苓发酵菌质,然后通过加水匀浆、酶解、糖化,制作茯苓固态发酵型饮料。
所述制作方法包括以下步骤:
(1) 清洗后的小麦经水煮、浸泡,使小麦软而不裂,内部不显白色,捞出、沥干、分装入栽培瓶,封口后灭菌;
(2) 使用打孔器对制备好的菌种进行打孔接种,接完种放入25℃培养箱进行培养;
(3) 取出已长满菌丝体的固体培养基,粉碎后加水进行匀浆,料液比w/v为1:4;
(4) 取匀浆好的浆液,加入料重0.05%-0.1%的酸性蛋白酶,50℃水浴半个小时;
(5) 酶解后加入料重0.05%-0.1%的糖化酶,60℃水浴至离心料液取上清用碘液检测不显色;
(6) 糖化后离心,收集上清液,再将上清液使用硅藻土过滤至澄清,将澄清后的上清液煮沸后用蔗糖调整口感,制成茯苓固态发酵型饮料。
其中步骤(1)中分装入栽培瓶的小麦含水量为50%-55%。
本发明也保护了由所述制作方法制成的茯苓固态发酵型饮料。
本发明的显著优点:
茯苓固态发酵型饮料是通过茯苓利用小麦进行发酵仿照啤酒加工流程而形成, 茯苓能增强机体免疫功能,茯苓多糖有明显的抗肿瘤及保肝脏作用,而小麦富含淀粉、蛋白质、脂肪、矿物质、钙、铁、硫胺素、核黄素、烟酸、维生素A及维生素C等。结合两者制备而成的饮料含有大量人体所需的蛋白质、微量元素等人体必需的营养物质,由于发酵后的酸度,只需调整其中的糖度即可有良好的口感(呈现酸酸甜甜的味道,喝完带有淡淡苦涩的味道,闻起来具有一股清淡的茯苓味与果糖香),不需要添加人工色素、防腐剂等物质。制备好的饮料在不添加任何具有防腐功能的添加剂情况下具有很好的保存效果(简单灭菌分装即可保存3-6个月而不改变味道)。
具体实施方式
最佳实施例1
(1) 称取小麦粒,放入水桶使用单蒸水过夜浸泡。
(2) 取浸泡好的小麦粒煮沸10min至小麦粒内部带微点白色。再沸水浸泡10min,此时小麦颗粒饱满,内部不显白色,小麦无裂开现象,具一定弹性。
(3) 将煮好小麦颗粒装入栽培瓶中,封口121℃灭菌120min。
(4) 取活化好的茯苓菌种于无菌超净工作台接入灭好菌的栽培瓶中,放置25℃恒温箱进行培养。
(5) 取培养好的栽培料打散后以1:4(料重:水)的比例加水匀浆,反复匀浆几次直至无大颗粒。
(6) 取匀浆好的浆液,倒入容器后50℃水浴,加入0.05%酸性蛋白酶(料重)水浴半个小时,降解料液中的蛋白质为氨基酸。
(7) 将酶解好的料液转移到60℃水浴锅进行水浴,加入0.05%糖化酶(料重)水浴3个小时至离心料液取上清用碘液检测不显色,降解料液中的多糖为单糖。
(8) 取糖化好的料液8000rpm离心10min,收集上清液,再将上清液使用硅藻土过滤至澄清,将上清液煮沸后根据其中的糖度使用蔗糖调整口感,简单灭菌分装即可保存6个月而不改变味道。
实施例2
(1) 清洗后的小麦经水煮、浸泡,使小麦软而不裂,内部不显白色,捞出、沥干、分装入栽培瓶,封口后灭菌;
(2) 使用打孔器对制备好的菌种进行打孔接种,接完种放入25℃培养箱进行培养;
(3) 取出已长满菌丝体的固体培养基,粉碎后加水进行匀浆,料液比w/v为1:4;
(4) 取匀浆好的浆液,加入料重0.1%的酸性蛋白酶,50℃水浴半个小时;
(5) 酶解后加入料重0.1%的糖化酶,60℃水浴至离心料液取上清用碘液检测不显色;
(6) 糖化后离心,收集上清液,再将上清液使用硅藻土过滤至澄清,将澄清后的上清液煮沸后用蔗糖调整口感,制成茯苓固态发酵型饮料。
实施例3
(1) 清洗后的小麦经水煮、浸泡,使小麦软而不裂,内部不显白色,捞出、沥干、分装入栽培瓶,封口后灭菌;
(2) 使用打孔器对制备好的菌种进行打孔接种,接完种放入25℃培养箱进行培养;
(3) 取出已长满菌丝体的固体培养基,粉碎后加水进行匀浆,料液比w/v为1:4;
(4) 取匀浆好的浆液,加入料重0.08%的酸性蛋白酶,50℃水浴半个小时;
(5) 酶解后加入料重0.06%的糖化酶,60℃水浴至离心料液取上清用碘液检测不显色;
(6) 糖化后离心,收集上清液,再将上清液使用硅藻土过滤至澄清,将澄清后的上清液煮沸后用蔗糖调整口感,制成茯苓固态发酵型饮料。
Claims (4)
1.一种茯苓固态发酵型饮料的制作方法,其特征在于:以小麦为茯苓固体培养基原料,接种茯苓,然后取出已长满菌丝体的固体培养基,粉粹,即为茯苓发酵菌质,然后通过加水匀浆、酶解、糖化,制作茯苓固态发酵型饮料。
2.根据权利要求1所述的茯苓固态发酵型饮料的制作方法,其特征在于:所述制作方法包括以下步骤:
(1)清洗后的小麦经水煮、浸泡,使小麦软而不裂,内部不显白色,捞出、沥干、分装入栽培瓶,封口后灭菌;
(2)使用打孔器对制备好的菌种进行打孔接种,接完种放入25℃培养箱进行培养;
(3)取出已长满菌丝体的固体培养基,粉碎后加水进行匀浆,料液比w/v为1:4;
(4)取匀浆好的浆液,加入料重0.05%-0.1%的酸性蛋白酶,50℃水浴半个小时;
(5)酶解后加入料重0.05%-0.1%的糖化酶,60℃水浴至离心料液取上清用碘液检测不显色;
(6)糖化后离心,收集上清液,再将上清液使用硅藻土过滤至澄清,将澄清后的上清液煮沸后用蔗糖调整口感,制成茯苓固态发酵型饮料。
3.根据权利要求2所述的茯苓固态发酵型饮料的制作方法,其特征在于:步骤(1)中分装入栽培瓶的小麦含水量为50%-55%。
4.如权利要求1-3任一项所述制作方法制成的茯苓固态发酵型饮料。
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CN112869134A (zh) * | 2020-12-31 | 2021-06-01 | 厦门市天德善品生物科技有限公司 | 虫草桂园蕈草菌质素、保健食品及其制备方法 |
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